Posts Tagged ‘sour’

bottling banning and apricot lambic

Friday, October 26th, 2012

I finally managed to set aside some time to bottle both banning (my wild blonde) as well as my turbid mash lambic that I had aged on local apricots.

  • for a wild beer aged for over 14 months with multiple varieties of lacto, brett, and pedio, banning finished surprisingly high at 1.01, for an abv of 7.08%.  it is deep gold in color with a complex funky aroma and an assertive farmhouse brett flavor with plenty of smooth acidity.
  • I kegged five gallons, bottled another five with rockpile yeast as per my earlier method, and racked another two onto the leftover apricots in my 2.5 gallon better bottle once I had racked and bottled my lambic (to see how much flavor and aroma can be extracted from second use fruit).
  • speaking of lambic – after six months on a pound and a half of apricots, two gallons of my original batch had dropped to a final gravity of 0.99(!) for an abv of 7.19%.  upon examining my gravity sample I was greeted with the most amazing aroma I have ever experienced in all of my brewing days – fresh, ripe, sweet apricot melded perfectly with a background of complex earthy funk.  the sample was a crystal clear pale gold with a clean acidity and subtle, complex funk and apricot.  I can’t wait for this one to carb up for a special occasion, and will definitely be aging more of my sours (and especially my lambic) on fruit in the future.

               

               

 

cuvee de banning

Tuesday, August 16th, 2011

last weekend I finished up the last of my four “house” sours – cuvee de banning.

  • after finishing my first “american-style” sour (cuvee de cabrillo), I decided to toss four “house” sours into my brewing pipeline, such that after a year’s time, a new year-aged sour would be available for bottling every three months.  the pipeline is filled as follows:
  • as noted above, banning is a sour blond ale inspired by various recipes for russian river’s temptation.  the recipe is as follows (for 13 gals @ 80% efficiency):
    • 26.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 94.55 %
      1.50 lb White Wheat Malt (2.4 SRM) Grain 5.45 %
      3.00 oz Saaz [2.00 %] (60 min) Hops 7.6 IBU
      0.50 oz Saaz [2.00 %] (30 min) Hops 1.0 IBU
      0.50 oz Saaz [2.00 %] (5 min) Hops 0.3 IBU
  • I used some of my stash of aged hops from seven bridges for a sub-10 IBU count and pitched a starter made from a vial of white labs WLP655 and dregs from bottles of RR’s consecration, two brothers’ askew, and drie fonteinen oude geuze.  after 4-5 days, the starter had developed a healthy pellicle and was smelling pretty funky when I pitched it at 72F.
  • I also had MV over and whipped up a batch of belgian blonde for his upcoming wedding, and he took home a bag of spent grains to make some dog treats.  congrats MV, and enjoy the brew!